Fruitcake reimagined as a holiday cookie

Dec. 4, 2011

Studded with all manner of dried and candied fruit (you can easily substitute your favorites), these cookies are a chewy, spicy delight that'll be sure to make a fruitcake lover out of even the skeptics. / Matthew Mead/AP

Written by

Alison Ladman, for The Associated Press

Fruitcake is a love-it-or-hate-it holiday tradition. But these cookies are everything a fruitcake should be. Studded with all manner of dried and candied fruit (you can easily substitute your favorites), these cookies are a chewy, spicy delight that’ll be sure to make a fruitcake lover out of even the skeptics.

In the bowl of an electric mixer, combine the sugar, butter, cinnamon, nutmeg, cloves, allspice, salt and baking soda. Beat until light and fluffy.

Add the egg and orange zest, then beat to combine. Add the orange juice and half of the flour, then mix, scraping down the bowl as needed to ensure even mixing. Add the remaining flour and mix to thoroughly incorporate. Stir in the candied peel, dates, cherries, apricots and pecans.

Working in batches, drop the dough by the tablespoon onto the prepared baking sheet. Sprinkle with colored sugars, if desired. Bake for 12 to 15 minutes. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature.